Saturday, February 13, 2010

Romanian Tomato Soup

This cookbook, published by the Vegetarian Resource Group in Baltimore, MD, includes a glossary and information about calculating fat in your diet. Each recipe includes specific nutrition factoids.

This is a very simple, but very delicious, tomato soup.

1 cup cooked brown rice
8 cups (or 2 quarts) vegetable broth
15-ounce can tomato sauce
4 ripe tomatoes, finely chopped
1/2 teaspoon paprika
Salt and pepper to taste

Place all the ingredients in a large covered pot. Simmer over medium-high heat for 55 minutes. Serve warm.

The Lowfat Jewish Vegetarian Cookbook, Debra Wasserman, 1994

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